For high-volume kitchens where consistency and throughput are key, this 60" natural gas restaurant range provides industrial-grade power and a functional layout for continuous service. It delivers 204,000 BTU total output and combines multiple cooking stations to streamline operations, reducing equipment footprint while increasing capacity. Operators maintain precise manual control over burners and ovens to meet production needs without compromising temperature stability.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the gas. Remove grates and racks; wash with soapy water and a non-abrasive pad. Wipe stainless surfaces with mild detergent, rinse, and dry. Clean the oven with a commercial cleaner; remove debris. Vacuum condenser areas and wipe the flue riser shelf. Inspect seals and burners; replace worn parts. Regular cleaning prevents contamination, fires, high bills, breakdowns, and inspection failures.#@@#Additional Info#@#Southbend's 4604DD-3GR-NG 60" Gas Range offers 204,000 BTU, four burners, 36" charbroiler, two ovens, 22.5" flue riser with shelf, stainless steel exterior, spring-assisted doors, adjustable legs, CSA & NSF certified.#@@#General Info#@#Description #@#
For high-volume kitchens where consistency and throughput are key, this 60" natural gas restaurant range provides industrial-grade power and a functional layout for continuous service. It delivers 204,000 BTU total output and combines multiple cooking stations to streamline operations, reducing equipment footprint while increasing capacity. Operators maintain precise manual control over burners and ovens to meet production needs without compromising temperature stability.
#@@# Four Open Burners#@#
Four non-clog open burners deliver direct, responsive heat and are easy to maintain. Each burner allows rapid temperature increases for searing and boiling, supporting multi-pot workflows across a 37.00" cooktop.
#@@# Integrated Charbroiler#@#
A 36" charbroiler on the right provides planar grilling adjacent to the cooktop for mixed-menu operations. It ensures consistent radiant heat for char finishes while reducing staff movement between stations.
#@@# Dual Standard Ovens#@#
Two standard ovens below the range enhance baking and holding flexibility with independent cycles. Each oven features spring-assisted doors and accommodates one rack, supporting sheet pan throughput and staggered schedules.
#@@# Stainless Steel Construction#@#
The stainless steel front, sides, backriser, and hi-shelf resist corrosion and meet sanitation standards for commercial use. The durable exterior withstands frequent cleaning and maintains a professional appearance.
#@@# Built-In Vent Riser#@#
A 22.5" flue riser with hi-shelf provides ventilation clearance and storage for small items, optimizing vertical space and aligning with typical kitchen ventilation systems.
#@@# Service And Certification#@#
The unit meets CSA and NSF standards and qualifies for the manufacturer's Service First program, simplifying maintenance and parts access. This certification reduces administrative tasks for procurement in hospitals, schools, and multiunit operations.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the Southbend 4604DD-3GR-NG by cleaning burners and wavy grates after each service period to prevent clogging. Inspect standing pilot and ignition components weekly; replace worn orifices and tubing immediately. Degrease charbroiler surfaces and empty drip trays daily. Vacuum condenser and vent risers monthly to preserve airflow. Verify door counterweights and spring-assisted hinges quarterly and lubricate pivot points. Calibrate manual controls and document all service actions.